Recipe: Rainbow Veggie Spring Rolls
Are you sick of the same old lunch? It’s not always easy to pack both a tasty and healthy lunch. This rainbow veggie spring roll recipe is fun to make and packed with filling veggies.
In our recipe we used bell pepper, carrot, squash, sprouts and cabbage, but you can fill your spring roll with any veggies you have at home! Try pairing the spring rolls with one of the below dipping sauces.
If you enjoyed this recipe, be sure to subscribe to get updates from A Healthier Michigan in your inbox.
Check out some more recipe posts below:
Photo credit: Healthy Bits, Courtesy Image (feature)
1 medium bell pepper
1 large carrot
1/4 small head purple cabbage
1 cup sprouts
10 large rice paper wrappers
11/2 tablespoons of rice vinegar
Rainbow Veggie Spring Rolls
1. Prepare the vegetables. Remove the top and seeds from the bell pepper and slice lengthwise. Peel the carrot and cut into thin slices. Slice the purple cabbage into thin shredded pieces. Slice the squash into thin slices. Cut the avocado in half, remove the pit and slice it into very thin slices.
2. Fill a dish with very warm water. Submerge one of the rice paper wrappers into the water for 15 to 25 seconds. Lay the semi-softened wrapper on a cutting board. Add a few slices of bell pepper, carrot, cabbage and squash. Place the sprouts on top of the veggies and lay a few slices of avocado underneath the veggies. Sprinkle a spoonful of rice vinegar over the veggies. Fold the sides of the wrapper over the filling and roll it up. Repeat with filling and rolling the remaining spring rolls.
3. Serve right away with one of the below dipping sauces.
Recipe adapted from kitchn
2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon honey
1 tablespoon rice vinegar
1/2 cup cilantro leaves, finely chopped
Red hot pepper flakes to taste (optional)